Delicata Squash Twice Baked Potatoes


Did you think that I wouldn’t post any more delicata squash recipes this year?  Think again!  These delicata squash twice baked potatoes are divine.

I added this recipe to my Thanksgiving Dinner Roundup for my monthly Daily Herald article that comes out later this week.  Dinner for four which consists of a sirloin tip roast, glazed carrots and my new brussels sprouts recipe with crispy pancetta and an apple cider gastrique and these delicata squash twice baked potatoes.  Swoon!

this is a photo of a beef thanksgiving dinner

How do you decorate your Thanksgiving table on a budget?

Hobby Lobby!  Seriously love that store because right before each holiday, they already have items marked 50% off.   That wicker charger was a four pack that cost $2.  The white plates were $5 each.  And the “thankful” sign came in a package of 6 for $3 – which would be perfect to place in the middle of each plate.

Ingredients

  • Two large baked potatoes
  • 1 teaspoon avocado oil
  • 1 delicata squash
  • ¼ cup unsweetened almond milk
  • 1 tablespoon butter, softened
  • ½ to 1 teaspoon crushed red pepper
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 ounces cheese of choice (I used 2 ounces sharp provolone to 1 ounce sharp cheddar)
  • 1 teaspoon paprika
  • 2 tablespoons cilantro, chopped

Instructions

    1. Heat oven to 400 degrees. Toss the potatoes in avocado oil, salt and pepper.  Bake for 60 minutes. 
    2. After 30 minutes, add the delicata squash, whole and bake for 30 minutes.  Both should be fork tender.  Let
      cool slightly.
    3. Slice the cooked potatoes in half.  Slice the delicata squash in half and remove the seeds.  Remove most of the potato
      (saving the potato skin) and the delicata squash and add to a bowl.  Add the almond milk, butter, crushed red
      pepper, salt, pepper, and mix until desired consistency. 
    4. Stuff the potato shells with that mixture, top with cheese and broil until the cheese is melty, about 3-5 minutes.  Drizzle with paprika and cilantro.

Nutrition Information:

Yield: 4

Serving Size: 1

Amount Per Serving:

Calories: 285Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 442mgCarbohydrates: 38gFiber: 5gSugar: 4gProtein: 9g


Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

In case you missed it, I do have a delicata squash round up – you can find it here.

What is one of your favorite Thanksgiving side dishes?

Biz

I am a widowed 52 year old trying to figure out my life after losing my husband after a long illness.

Cooking and being in the kitchen feeds my soul!



LEAVE A REPLY

Please enter your comment!
Please enter your name here